CN107212402B - Blood pressure lowering food and preparation method thereof - Google Patents
Blood pressure lowering food and preparation method thereof Download PDFInfo
- Publication number
- CN107212402B CN107212402B CN201710560339.0A CN201710560339A CN107212402B CN 107212402 B CN107212402 B CN 107212402B CN 201710560339 A CN201710560339 A CN 201710560339A CN 107212402 B CN107212402 B CN 107212402B
- Authority
- CN
- China
- Prior art keywords
- parts
- blood pressure
- pressure lowering
- weight
- lowering food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 230000036772 blood pressure Effects 0.000 title claims abstract description 143
- 235000013305 food Nutrition 0.000 title claims abstract description 105
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 235000013311 vegetables Nutrition 0.000 claims abstract description 18
- 241000411851 herbal medicine Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 54
- 210000004369 blood Anatomy 0.000 claims description 36
- 239000008280 blood Substances 0.000 claims description 36
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 30
- 240000008867 Capsella bursa-pastoris Species 0.000 claims description 30
- 235000002767 Daucus carota Nutrition 0.000 claims description 30
- 244000000626 Daucus carota Species 0.000 claims description 30
- 241001107116 Castanospermum australe Species 0.000 claims description 29
- 240000004922 Vigna radiata Species 0.000 claims description 29
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 29
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 29
- 235000021279 black bean Nutrition 0.000 claims description 29
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 28
- 241000233866 Fungi Species 0.000 claims description 28
- 240000002853 Nelumbo nucifera Species 0.000 claims description 28
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 28
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 28
- 240000008042 Zea mays Species 0.000 claims description 28
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 28
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 28
- 235000005822 corn Nutrition 0.000 claims description 28
- 244000068988 Glycine max Species 0.000 claims description 27
- 235000010469 Glycine max Nutrition 0.000 claims description 27
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 27
- 244000197580 Poria cocos Species 0.000 claims description 27
- 235000008599 Poria cocos Nutrition 0.000 claims description 27
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 26
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 26
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 26
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 26
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 26
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 26
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 26
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 26
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 26
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 26
- 244000046146 Pueraria lobata Species 0.000 claims description 26
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 26
- 240000001417 Vigna umbellata Species 0.000 claims description 26
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 26
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 25
- 244000077995 Coix lacryma jobi Species 0.000 claims description 25
- 241000234435 Lilium Species 0.000 claims description 25
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 24
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 24
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 23
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 23
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 23
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 23
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 21
- 235000013824 polyphenols Nutrition 0.000 claims description 21
- 241000237502 Ostreidae Species 0.000 claims description 19
- 235000020636 oyster Nutrition 0.000 claims description 19
- 235000012874 Phaseolus calcaratus Nutrition 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000011802 pulverized particle Substances 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 4
- 244000234609 Portulaca oleracea Species 0.000 claims 4
- 244000269722 Thea sinensis Species 0.000 claims 3
- 206010020772 Hypertension Diseases 0.000 abstract description 45
- 230000000694 effects Effects 0.000 abstract description 40
- 208000024891 symptom Diseases 0.000 abstract description 18
- 208000002173 dizziness Diseases 0.000 abstract description 11
- 235000015097 nutrients Nutrition 0.000 abstract description 11
- 206010019233 Headaches Diseases 0.000 abstract description 9
- 206010033557 Palpitations Diseases 0.000 abstract description 9
- 231100000869 headache Toxicity 0.000 abstract description 9
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 8
- 206010022437 insomnia Diseases 0.000 abstract description 8
- 206010013954 Dysphoria Diseases 0.000 abstract description 7
- 230000006872 improvement Effects 0.000 abstract description 7
- 230000000857 drug effect Effects 0.000 abstract description 6
- 235000003715 nutritional status Nutrition 0.000 abstract description 5
- 235000005686 eating Nutrition 0.000 abstract description 4
- 230000007937 eating Effects 0.000 abstract description 4
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 38
- 230000001603 reducing effect Effects 0.000 description 30
- 241000219304 Portulacaceae Species 0.000 description 25
- 241001092040 Crataegus Species 0.000 description 22
- 241000219051 Fagopyrum Species 0.000 description 22
- 230000000670 limiting effect Effects 0.000 description 22
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 20
- 230000001737 promoting effect Effects 0.000 description 18
- 241001122767 Theaceae Species 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 16
- 210000004204 blood vessel Anatomy 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 230000006870 function Effects 0.000 description 12
- 230000017531 blood circulation Effects 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 230000004531 blood pressure lowering effect Effects 0.000 description 9
- 235000012000 cholesterol Nutrition 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 208000004880 Polyuria Diseases 0.000 description 8
- 230000003276 anti-hypertensive effect Effects 0.000 description 8
- 201000010099 disease Diseases 0.000 description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 230000035619 diuresis Effects 0.000 description 8
- 210000002216 heart Anatomy 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 230000002829 reductive effect Effects 0.000 description 8
- 210000000952 spleen Anatomy 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 235000001465 calcium Nutrition 0.000 description 7
- 210000003734 kidney Anatomy 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000700159 Rattus Species 0.000 description 6
- 235000004879 dioscorea Nutrition 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 230000001631 hypertensive effect Effects 0.000 description 6
- 230000035488 systolic blood pressure Effects 0.000 description 6
- 239000011573 trace mineral Substances 0.000 description 6
- 235000013619 trace mineral Nutrition 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 5
- 150000001746 carotenes Chemical class 0.000 description 5
- 235000005473 carotenes Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 230000035487 diastolic blood pressure Effects 0.000 description 5
- 230000001077 hypotensive effect Effects 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 229960003284 iron Drugs 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 5
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 229930003451 Vitamin B1 Natural products 0.000 description 4
- 229930003471 Vitamin B2 Natural products 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 235000014786 phosphorus Nutrition 0.000 description 4
- 229960002477 riboflavin Drugs 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 4
- 235000010374 vitamin B1 Nutrition 0.000 description 4
- 239000011691 vitamin B1 Substances 0.000 description 4
- 235000019164 vitamin B2 Nutrition 0.000 description 4
- 239000011716 vitamin B2 Substances 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000027939 micturition Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 230000035922 thirst Effects 0.000 description 3
- 235000019156 vitamin B Nutrition 0.000 description 3
- 239000011720 vitamin B Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 2
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 2
- CUKWUWBLQQDQAC-VEQWQPCFSA-N (3s)-3-amino-4-[[(2s)-1-[[(2s)-1-[[(2s)-1-[[(2s,3s)-1-[[(2s)-1-[(2s)-2-[[(1s)-1-carboxyethyl]carbamoyl]pyrrolidin-1-yl]-3-(1h-imidazol-5-yl)-1-oxopropan-2-yl]amino]-3-methyl-1-oxopentan-2-yl]amino]-3-(4-hydroxyphenyl)-1-oxopropan-2-yl]amino]-3-methyl-1-ox Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](C)C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@@H](N)CC(O)=O)C(C)C)C1=CC=C(O)C=C1 CUKWUWBLQQDQAC-VEQWQPCFSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 2
- 102000005862 Angiotensin II Human genes 0.000 description 2
- 101800000733 Angiotensin-2 Proteins 0.000 description 2
- 244000201986 Cassia tora Species 0.000 description 2
- 235000014552 Cassia tora Nutrition 0.000 description 2
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 235000017159 Crataegus pinnatifida Nutrition 0.000 description 2
- 241000657480 Crataegus pinnatifida Species 0.000 description 2
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 2
- 241000220485 Fabaceae Species 0.000 description 2
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000234280 Liliaceae Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 235000001188 Peltandra virginica Nutrition 0.000 description 2
- 241000037831 Polygonatum sibiricum Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 208000001647 Renal Insufficiency Diseases 0.000 description 2
- 241000015177 Saccharina japonica Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229950006323 angiotensin ii Drugs 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 2
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 2
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 2
- 210000000941 bile Anatomy 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000000601 blood cell Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 150000002206 flavan-3-ols Chemical class 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000001976 improved effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 201000006370 kidney failure Diseases 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 2
- 229950005143 sitosterol Drugs 0.000 description 2
- 235000015500 sitosterol Nutrition 0.000 description 2
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- 229940126673 western medicines Drugs 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- UCTWMZQNUQWSLP-VIFPVBQESA-N (R)-adrenaline Chemical compound CNC[C@H](O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-VIFPVBQESA-N 0.000 description 1
- 229930182837 (R)-adrenaline Natural products 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- MLFIYYDKLNZLAO-UHFFFAOYSA-N 2-aminoethane-1,1-diol Chemical compound NCC(O)O MLFIYYDKLNZLAO-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000199899 Alariaceae Species 0.000 description 1
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 101800004538 Bradykinin Proteins 0.000 description 1
- 102400000967 Bradykinin Human genes 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- QXZGBUJJYSLZLT-UHFFFAOYSA-N H-Arg-Pro-Pro-Gly-Phe-Ser-Pro-Phe-Arg-OH Natural products NC(N)=NCCCC(N)C(=O)N1CCCC1C(=O)N1C(C(=O)NCC(=O)NC(CC=2C=CC=CC=2)C(=O)NC(CO)C(=O)N2C(CCC2)C(=O)NC(CC=2C=CC=CC=2)C(=O)NC(CCCN=C(N)N)C(O)=O)CCC1 QXZGBUJJYSLZLT-UHFFFAOYSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010010164 Hypertension complications Diseases 0.000 description 1
- 208000006083 Hypokinesia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 241001466452 Laminariaceae Species 0.000 description 1
- 241001359444 Lilium tenuifolium Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 241000756042 Polygonatum Species 0.000 description 1
- 241001468611 Polygonatum cyrtonema Species 0.000 description 1
- 241000037826 Polygonatum kingianum Species 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010049418 Sudden Cardiac Death Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- -1 amine compound Chemical class 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- QXZGBUJJYSLZLT-FDISYFBBSA-N bradykinin Chemical compound NC(=N)NCCC[C@H](N)C(=O)N1CCC[C@H]1C(=O)N1[C@H](C(=O)NCC(=O)N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@@H](CO)C(=O)N2[C@@H](CCC2)C(=O)N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O)CCC1 QXZGBUJJYSLZLT-FDISYFBBSA-N 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 235000019416 cholic acid Nutrition 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 229960003638 dopamine Drugs 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002651 drug therapy Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229960005139 epinephrine Drugs 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000006996 mental state Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000002464 muscle smooth vascular Anatomy 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000902 placebo Substances 0.000 description 1
- 229940068196 placebo Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011973 solid acid Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 229940043263 traditional drug Drugs 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of foods, in particular to a blood pressure lowering food and a preparation method thereof. The invention adopts various grains, Chinese herbal medicines and vegetables, has scientific formula and synergistic cooperation of the raw materials, not only can provide nutrients necessary for patients with hypertension and improve the nutritional status of organisms, but also has good effect of lowering blood pressure, and has obvious improvement effect on symptoms such as headache, dizziness, palpitation, insomnia, dysphoria and the like caused by hypertension. The preparation method of the blood pressure lowering food provided by the invention has the advantages of simple process and convenience in operation, can furthest retain the drug effects of the raw materials, enables the food to have good blood pressure lowering efficacy, and can be made into various types for convenient eating.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a blood pressure lowering food and a preparation method thereof.
Background
Hypertension is a common disease and frequently encountered disease in the world, the prevalence rate is up to 10-20%, and diseases such as cerebral vessels, heart and brain, kidneys and the like are caused, and the hypertension is a main disease which harms human health. At present, about 1.5 hundred million hypertension patients exist in China, and the number of patients is continuously increased. The early stage of the hypertension patient often has no symptoms or only has symptoms such as dizziness, headache, palpitation, tinnitus and the like, but the hypertension patient can slowly destroy the heart, brain and kidney organs of the patient, so that the hypertension patient can be called as a healthy invisible killer, and if the hypertension patient is not treated properly, the hypertension patient can be diseased into serious common hypertension complications such as cerebral apoplexy, myocardial infarction, renal failure and the like.
Currently, most hypertensive patients are treated mainly by drugs. The traditional drug therapy can effectively reduce blood pressure, but the drugs have the problem of toxic and side effects, which can aggravate the damage to the functions of heart, liver and kidney, so that the hypertensive suffers from the threats of renal failure, sudden cardiac death and other diseases, and the unfortunate and heavy economic burden is brought to individuals and families. Develops a nutritional and safe blood pressure lowering food, prevents and effectively controls the development of hypertension in advance, and is an effective way for assisting in lowering blood pressure.
At present, few functional foods with the function of reducing blood pressure in China exist, and some nutritional foods for supplementing blood pressure mainly take amino acid, trace elements and seaweed extracts as raw materials to reduce blood pressure, so that the health-care function of reducing blood pressure is not obvious.
The invention is provided in view of the above.
Disclosure of Invention
The invention aims to provide the blood pressure lowering food, which adopts various grains, Chinese herbal medicines and vegetables, has scientific formula and synergistic cooperation of the raw materials, can provide nutrients necessary for hypertensive patients, improves the nutritional status of organisms, has good blood pressure lowering effect, and has obvious improvement effect on symptoms such as headache, dizziness, palpitation, insomnia, dysphoria and the like caused by hypertension.
The second purpose of the invention is to provide the preparation method of the blood pressure lowering food, which has simple preparation process and convenient operation, and can retain the drug effect of each raw material to the maximum extent, so that the food has good blood pressure lowering efficacy.
In order to achieve the purpose, the invention adopts the technical scheme that:
the blood pressure lowering food comprises the following raw materials in parts by weight: 80-120 parts of corn, 150 parts of buckwheat, 250 parts of red bean, 45-75 parts of black bean, 30-50 parts of mung bean, 30-50 parts of soybean, 35-65 parts of Chinese yam, 20-40 parts of lotus seed, 20-40 parts of kudzu root, 18-32 parts of coix seed, 18-32 parts of hawthorn, 12-28 parts of poria cocos, 10-20 parts of cassia seed, 10-20 parts of rhizoma polygonati, 5-15 parts of lily, 5-15 parts of kelp, 10-20 parts of black fungus, 12-28 parts of shepherd's purse, 5-15 parts of carrot and 12-28 parts of purslane.
Further, the blood pressure lowering food comprises the following raw materials in parts by weight: 90-110 parts of corn, 180-220 parts of buckwheat, 50-70 parts of phaseolus calcaratus, 50-70 parts of black bean, 35-45 parts of mung bean, 35-45 parts of soybean, 40-60 parts of Chinese yam, 25-35 parts of lotus seed, 25-35 parts of kudzu root, 20-30 parts of coix seed, 20-30 parts of hawthorn, 15-25 parts of poria cocos, 12-18 parts of cassia seed, 12-18 parts of rhizoma polygonati, 8-12 parts of lily, 8-12 parts of kelp, 12-18 parts of black fungus, 15-25 parts of shepherd's purse, 8-12 parts of carrot and 15-25 parts of purslane.
Preferably, the blood pressure lowering food comprises the following raw materials in parts by weight: 100 parts of corn, 200 parts of buckwheat, 60 parts of phaseolus calcaratus, 60 parts of black bean, 40 parts of mung bean, 40 parts of soybean, 50 parts of Chinese yam, 30 parts of lotus seed, 30 parts of kudzu root, 25 parts of coix seed, 25 parts of hawthorn, 20 parts of poria cocos, 15 parts of cassia seed, 15 parts of rhizoma polygonati, 10 parts of lily, 10 parts of kelp, 15 parts of black fungus, 20 parts of shepherd's purse, 10 parts of carrot and 20 parts of purslane.
Further, the raw material also comprises 5-15 parts by weight of tea polyphenol, preferably 8-12 parts by weight of tea polyphenol.
Further, the raw material also comprises 5-15 parts by weight of oyster powder, preferably 8-12 parts by weight of oyster powder.
Furthermore, the raw materials also comprise edible auxiliary materials which are used for preparing various types and are convenient to eat.
The preparation method of the blood pressure lowering food comprises the following steps:
(a) weighing corn, buckwheat, red bean, black bean, mung bean, soybean and Chinese yam according to parts by weight, and grinding into powder to obtain grain powder;
(b) weighing lotus seeds, kudzuvine roots, coix seeds, hawthorn, poria cocos, cassia seeds, sealwort, lily and kelp in parts by weight, and crushing to obtain Chinese herbal medicine powder;
(c) weighing black fungus, shepherd's purse, carrot and purslane according to the weight parts, drying and crushing to obtain vegetable powder;
(d) mixing cereal powder, Chinese herbal medicine powder and vegetable powder uniformly to obtain the blood pressure lowering food.
Furthermore, the particle size of the crushed raw materials is 80-120 meshes.
Further, the method also comprises the step of adding tea polyphenol and/or oyster powder in the step (d) and uniformly mixing.
Further, the method also comprises a disinfection and sterilization treatment.
Compared with the prior art, the invention has the beneficial effects that:
1. the blood pressure lowering food provided by the invention adopts various grains, Chinese herbal medicines and vegetables, has scientific formula, and the raw materials are cooperated, so that the blood pressure lowering food not only can provide nutrients necessary for patients with hypertension and improve the nutritional status of organisms, but also can play roles in promoting blood circulation to remove blood stasis, tonifying qi and nourishing blood, balancing yin and yang of human bodies and expanding blood flow of blood vessels, has the effect of comprehensively lowering blood pressure, and has obvious improvement effect on symptoms such as headache, dizziness, palpitation, insomnia, dysphoria and the like caused by hypertension.
2. The preparation method of the blood pressure lowering food provided by the invention has the advantages of simple preparation process and convenience in operation, can furthest retain the drug effects of the raw materials, enables the food to have good blood pressure lowering efficacy, and can be made into various types for convenient eating.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a blood pressure lowering food which comprises the following raw materials in parts by weight: 80-120 parts of corn, 150 parts of buckwheat, 250 parts of red bean, 45-75 parts of black bean, 30-50 parts of mung bean, 30-50 parts of soybean, 35-65 parts of Chinese yam, 20-40 parts of lotus seed, 20-40 parts of kudzu root, 18-32 parts of coix seed, 18-32 parts of hawthorn, 12-28 parts of poria cocos, 10-20 parts of cassia seed, 10-20 parts of rhizoma polygonati, 5-15 parts of lily, 5-15 parts of kelp, 10-20 parts of black fungus, 12-28 parts of shepherd's purse, 5-15 parts of carrot and 12-28 parts of purslane.
The blood pressure lowering food provided by the invention refers to modern medicine and pharmacology, preferably seven grains of corn, buckwheat, phaseolus calcaratus, black bean, mung bean, soybean and Chinese yam are used as main raw materials, nine medicinal and edible Chinese herbal medicines of lotus seed, kudzuvine root, coix seed, hawthorn, poria cocos, cassia seed, polygonatum rhizome, lily and kelp and four vegetables of black fungus, shepherd's purse, carrot and purslane are added, the formula is scientific, and the raw materials are cooperatively matched, so that the blood pressure lowering food not only can provide nutrients necessary for a patient with high blood pressure, improve the nutritional status of an organism, but also can play a role in promoting blood circulation to remove blood stasis, tonifying qi and nourishing blood, balancing yin and yang of a human body and expanding.
The raw materials of the blood pressure lowering food provided by the invention are introduced below.
The corn contains more comprehensive nutrient components, and is rich in protein, fat, vitamins, trace elements, cellulose and the like, carotene, vitamin B1, vitamin B2, nicotinic acid, sitosterol, lecithin, vitamin E, lysine and the like. The linoleic acid and calcium contained in the corn are rich and can help to regulate fat and reduce blood pressure, and the water-soluble dietary fiber in the corn is also a good assistant for reducing the hypertension.
In the present invention, typical, but not limiting, corn content is, by weight: 80 parts, 85 parts, 90 parts, 95 parts, 100 parts, 105 parts, 110 parts, 115 parts or 120 parts.
Buckwheat is sweet in nature and cool in taste, is a good food for patients with cardiovascular diseases such as hypertension, and has multiple functions of clearing heat and removing dryness, tonifying middle-jiao and Qi, cooling blood and harmonizing blood, relieving restlessness and quenching thirst, relaxing bowel, softening blood vessels, reducing blood fat, reducing blood pressure and the like. Buckwheat contains abundant vitamin P (rutin blood vessel strengthening substances), and can enhance elasticity, toughness and compactness of blood vessel, regulate blood lipid and blood pressure, dilate coronary artery and increase blood flow.
In the invention, the typical but non-limiting content of buckwheat is as follows according to parts by weight: 150 parts, 160 parts, 170 parts, 180 parts, 190 parts, 200 parts, 210 parts, 220 parts, 230 parts, 240 parts, or 250 parts.
The red bean contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, vitamin B1, vitamin B2, saponin and other nutrient components, has the effects of strengthening spleen, promoting diuresis, detoxifying, removing carbuncle, eliminating dampness and heat, and can also reduce blood pressure, blood fat and blood sugar.
In the invention, the typical but non-limiting content of the red bean is as follows according to the parts by weight: 45 parts, 48 parts, 50 parts, 52 parts, 55 parts, 58 parts, 60 parts, 62 parts, 65 parts, 68 parts, 70 parts or 75 parts.
The black bean is rich in protein, lecithin, fat, vitamins and oleic acid, and has effects of invigorating spleen, promoting diuresis, relieving swelling, descending qi, moistening lung, nourishing yin, blackening hair, and prolonging life. The black bean basically does not contain cholesterol, only contains phytosterol, and the phytosterol is not absorbed and utilized by human bodies and has the functions of inhibiting the cholesterol absorption of the human bodies and reducing the content of the cholesterol in blood. Therefore, the black bean can soften blood vessels, moisten skin and delay aging after being eaten frequently, and is particularly beneficial to patients with hypertension, heart disease and the like. In addition, the black beans contain high contents of trace elements such as zinc, copper, magnesium, molybdenum, selenium, fluorine and the like, and the trace elements are very important for reducing blood viscosity, blood pressure and the like.
In the invention, the typical but non-limiting content of the black beans is as follows according to the parts by weight: 45 parts, 48 parts, 50 parts, 52 parts, 55 parts, 58 parts, 60 parts, 62 parts, 65 parts, 68 parts, 70 parts or 75 parts.
The mung bean has the obvious functions of reducing blood fat and blood pressure, contains a globulin and a polysaccharide, and can promote cholesterol in a body to be decomposed into cholic acid in the liver, accelerate secretion of the cholesterol in the bile and reduce the absorption of the cholesterol by small intestines. Mung beans have the function of promoting urination of human bodies, and the food for promoting urination is beneficial to hypertension patients. Since hypertension is actually caused by excessive pressure on the vessel wall due to blood flow for various reasons. And mung bean diuresis can help the human body to arrange sodium, drainage, if in the human body sodium is many, the content of the water in the blood cells is high, the blood volume in the blood vessels can be increased, the pressure of the blood to the blood vessel wall is increased, the sodium discharging and drainage functions of mung beans can reduce sodium, the water content in the blood cells is reduced, the blood volume in the blood vessels is reduced, the blood volume output by the heart can be reduced, the pressure of the blood to the blood vessel wall can be reduced, and therefore the purpose of assisting blood pressure reduction is achieved.
In the invention, the typical but non-limiting contents of the mung bean are as follows according to the parts by weight: 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts or 50 parts.
The protein and the bean solid acid in the soybeans can also obviously improve and reduce the blood fat and cholesterol in the body, and the unsaturated fatty acid, the soybean lecithin and other components in the soybeans have good effects on keeping the elasticity of blood vessels and preventing the formation of fatty liver, and are very beneficial to patients with hypertension.
In the invention, the typical but non-limiting content of the soybeans is as follows according to parts by weight: 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts or 50 parts.
The yam contains a large amount of starch, protein, B vitamins, vitamin C, vitamin E, glucose, amino acid, bile alkali and the like. Dopamine in rhizoma Dioscoreae has effects of dilating blood vessel and improving blood circulation. The mucin, vitamins and microelements in the yam can effectively prevent the precipitation of blood fat on the vascular wall, can prevent cardiovascular and cerebrovascular diseases, and is very beneficial to patients with hypertension. The Chinese yam can not generate excessive heat while supplementing positive energy to the body of a patient with hypertension, and is suitable for eating. The Chinese yam has the effects of nourishing yin, tonifying kidney, nourishing liver and invigorating spleen, can be eaten by people with hypertension caused by liver fire flaming or hypertension caused by liver-kidney yin deficiency, and has a good effect.
In the invention, the typical but non-limiting content of the Chinese yam is as follows according to the parts by weight: 35 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts, 50 parts, 52 parts, 55 parts, 58 parts, 60 parts or 65 parts.
Lotus seed, a dry mature seed of Nelumbo nucifera Gaertn of Nymphaeaceae, has the effects of invigorating spleen, relieving diarrhea, invigorating kidney, arresting seminal emission, nourishing heart, and tranquilizing mind. The non-crystalline alkaloid N-9 contained in lotus seed has the function of reducing blood pressure, and the function of reducing diastolic pressure is obviously greater than systolic pressure, and may be related to the direct expansion of vascular smooth muscle.
In the invention, the typical but non-limiting content of the lotus seeds is as follows according to parts by weight: 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, or 40 parts.
Radix Puerariae is dried root of Pueraria lobata Ohwi of Leguminosae, is cool in nature, sweet and pungent in taste, and has effects of relieving muscles and fever, promoting fluid production to quench thirst, invigorating yang and relieving diarrhea.
In the invention, the typical but non-limiting contents of the kudzu root are as follows according to the parts by weight: 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, or 40 parts.
Coix seed, a dry mature seed of Coix lacryma-jobi of Gramineae, is cool in nature, sweet and light in flavor, and has effects of facilitating water penetration and moisture permeation, invigorating spleen and relieving diarrhea, removing arthralgia and expelling pus, and removing toxic substance and resolving hard mass.
In the present invention, typical but non-limiting contents of coix seed are as follows by weight: 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts or 32 parts.
The hawthorn is dry mature fruit of Crataegus pinnatifida bge or Crataegus pinnatifida bge of Rosaceae, has mild nature and sour and sweet taste, and has the effects of promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen and reducing blood fat.
In the invention, the typical but non-limiting content of the hawthorn is as follows according to the parts by weight: 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts or 32 parts.
Poria, a dried sclerotium of Poria cocos (a fungus of Polyporaceae), has mild nature and sweet and light taste, and has effects of promoting diuresis, eliminating dampness, invigorating spleen and calming heart.
In the invention, the typical but non-limiting contents of the tuckahoe are as follows according to the parts by weight: 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts or 28 parts.
Semen Cassiae is dry mature seed of Cassia tora or Cassia tora L.of Leguminosae, is slightly cold in nature, bitter, sweet and salty in taste, has effects of loosening bowel to relieve constipation, reducing blood lipid and improving eyesight, and can be used for treating constipation, hyperlipemia and hypertension.
In the invention, the typical but non-limiting contents of the cassia seed are as follows according to the parts by weight: 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts or 20 parts.
Rhizoma Polygonati is dried rhizome of Polygonatum kingianum, Polygonatum sibiricum or Polygonatum cyrtonema of Liliaceae, has mild nature and sweet taste, and has effects of invigorating qi, nourishing yin, invigorating spleen, moistening lung, and invigorating kidney.
In the invention, the typical but non-limiting content of the sealwort is as follows according to the parts by weight: 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts or 20 parts.
Bulbus Lilii is dry fleshy scaly leaf of Liliaceae plant roll, Bulbus Lilii or Lilium tenuifolium, and has effects of nourishing yin, moistening lung, clearing heart fire and tranquilizing mind.
In the invention, typical but non-limiting contents of lily are as follows according to parts by weight: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts.
Thallus laminariae is dry thallus of Laminaria japonica of Laminariaceae or Laminaria japonica of Alariaceae, and has effects of eliminating phlegm, softening and resolving hard mass, inducing diuresis and relieving swelling.
In the invention, the typical but non-limiting contents of the kelp are as follows according to the parts by weight: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts.
The black fungus is rich in nutrition, contains protein, fat, carbohydrate, various vitamins and inorganic salt, is known as meat in vegetable, has the effects of nourishing, moistening dryness, nourishing blood, benefiting stomach, promoting blood circulation, stopping bleeding, moistening lung and lubricating intestines, and is suitable for patients with hypertension accompanied with atherosclerosis.
In the invention, the typical but non-limiting contents of the black fungus are as follows according to the parts by weight: 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts or 20 parts.
The shepherd's purse is rich in nutrition and contains protein, fat, dietary fiber, carbohydrate, carotene, vitamin B1, vitamin B2, nicotinic acid, vitamin E, vitamin C, calcium, phosphorus, iron, potassium, sodium, magnesium, manganese, zinc, copper, selenium and other components. Shepherd's purse contains more proteins, calcium and vitamin C. The Capsella bursa-pastoris contains acetylcholine, sitosterol and a quaternary amine compound, can reduce the content of cholesterol and triglyceride in blood and liver, can effectively enlarge blood vessels in a human body, and has the effect of reducing blood pressure. In addition, the shepherd's purse contains a large amount of crude fibers, and can enhance the peristalsis of the large intestine and promote the excretion of feces after being eaten, thereby enhancing the metabolism and being beneficial to preventing and treating diseases such as hyperlipidemia, hypertension and the like.
According to the invention, the typical but non-limiting contents of the shepherd's purse are as follows according to parts by weight: 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts or 28 parts.
Carrot is a common vegetable with crisp texture, delicious taste and rich nutrition, and is called as 'Xiao ren'. The carrot is rich in saccharide, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanin, calcium, iron and other nutrients. The carotene contains quercetin and kaempferol which can increase coronary blood flow, reduce blood lipid, and promote epinephrine synthesis, thereby lowering blood pressure and tonifying heart. The carrot contains potassium succinate, and has effects of preventing angiosclerosis, reducing cholesterol and lowering blood pressure. Folic acid in carrot can reduce the incidence factor of coronary heart disease. The hypertension patients have good blood pressure lowering effect after drinking the carrot juice.
In the present invention, typical but non-limiting contents of carrots are, by weight: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts.
Herba Portulacae is the whole herb of annual herb of Portulacaceae, and has effects of clearing heat, promoting diuresis, removing toxic substance, relieving swelling, eliminating inflammation, quenching thirst, and promoting urination. The purslane contains rich dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrient substances. The purslane has high omega-3 fatty acid content, can inhibit the absorption of human bodies to cholesterol acid, reduce the concentration of blood cholesterol, improve the elasticity of vessel walls, and is very favorable for preventing and treating cardiovascular diseases.
In the invention, the typical but non-limiting content of purslane is as follows by weight: 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts or 28 parts.
The seven grains of corn, buckwheat, red bean, black bean, mung bean, soybean and Chinese yam are used as main raw materials, can provide nutrient substances necessary for a human body, and also have the effects of regulating fat, reducing blood pressure, softening blood vessels, tonifying spleen and promoting diuresis. Nine medicinal and edible Chinese herbal medicines including lotus seed, kudzuvine root, coix seed, hawthorn, tuckahoe, cassia seed, rhizoma polygonati, lily and kelp are reasonably compatible, and the Chinese herbal medicine can promote blood circulation to remove blood stasis, tonify qi and nourish blood, balance yin and yang of a human body, enhance the physique of the human body and play a role in comprehensively lowering blood pressure. The four vegetables of the black fungus, the shepherd's purse, the carrot and the purslane contain rich vitamins and trace elements and have the effects of supplementing trace elements for a human body, promoting diuresis, promoting the production of body fluid, nourishing the stomach and moistening the intestines.
The blood pressure lowering food has scientific formula, and the raw materials are cooperated with each other, so that the blood pressure lowering food not only can provide nutrients necessary for patients with hypertension and improve the nutritional status of organisms, but also can play the roles of promoting blood circulation to remove blood stasis, tonifying qi and nourishing blood, balancing yin and yang of human bodies and expanding blood flow of blood vessels, and has the effect of comprehensively lowering blood pressure.
As a preferred embodiment of the invention, the blood pressure lowering food comprises, by weight, 90-110 parts of corn, 220 parts of buckwheat 180-flour buckwheat, 50-70 parts of phaseolus calcaratus, 50-70 parts of black bean, 35-45 parts of mung bean, 35-45 parts of soybean, 40-60 parts of Chinese yam, 25-35 parts of lotus seed, 25-35 parts of kudzu root, 20-30 parts of coix seed, 20-30 parts of hawthorn, 15-25 parts of poria cocos, 12-18 parts of cassia seed, 12-18 parts of rhizoma polygonati, 8-12 parts of lily, 8-12 parts of kelp, 12-18 parts of black fungus, 15-25 parts of shepherdspurse herb, 8-12 parts of carrot and 15-25 parts of purslane.
As a preferred embodiment of the invention, the blood pressure lowering food comprises, by weight, 100 parts of corn, 200 parts of buckwheat, 60 parts of phaseolus calcaratus, 60 parts of black beans, 40 parts of mung beans, 40 parts of soybeans, 50 parts of Chinese yams, 30 parts of lotus seeds, 30 parts of kudzuvine roots, 25 parts of coix seeds, 25 parts of hawthorn, 20 parts of poria cocos, 15 parts of cassia seeds, 15 parts of rhizoma polygonati, 10 parts of lily, 10 parts of kelp, 15 parts of black fungus, 20 parts of shepherd's purse, 10 parts of carrots and 20 parts of purslane.
The blood pressure lowering food provided by the invention also comprises 5-15 parts by weight of tea polyphenol.
Tea polyphenols are the general term for polyphenols in tea, and include flavanols, anthocyanins, flavonoids, flavonols, phenolic acids, etc. Mainly flavanols (catechin), which accounts for 60-80%. The tea polyphenols have blood pressure lowering effect. One of the functions of the human kidney is to secrete "angiotensin ii" which increases blood pressure and "bradykinin" which decreases blood pressure to maintain blood pressure balance. When the enzymatic activity for promoting the conversion of these two substances is too strong, angiotensin ii increases and blood pressure rises. The tea polyphenol has stronger effect of inhibiting the activity of the convertase, thereby playing a role in reducing or keeping the stability of the blood pressure. Meanwhile, the tea polyphenol can enhance the obdurability of the capillaries, reduce blood fat and play a role in protecting the cardiovascular and cerebrovascular systems. The tea polyphenols can cooperate with the raw materials to enhance the effect of lowering blood pressure.
In the invention, the typical but non-limiting content of the tea polyphenol is as follows according to the parts by weight: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts.
The blood pressure lowering food provided by the invention also comprises 5-15 parts by weight of oyster powder.
The oyster contains 18 kinds of amino acids, glycogen, vitamin B, taurine, calcium, phosphorus, iron, zinc and other nutrients, and may be eaten frequently to raise immunity. The taurine contained in Concha Ostreae has effects of reducing blood lipid and lowering blood pressure. In the invention, oysters are prepared into oyster powder for later use. The oyster powder can cooperate with various raw materials to enhance the effect of reducing blood pressure.
In the invention, the typical but non-limiting content of the oyster powder is as follows according to the parts by weight: 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts or 15 parts.
As a preferred embodiment of the invention, the blood pressure lowering food consists of the following raw materials in parts by weight: 100 parts of corn, 200 parts of buckwheat, 60 parts of phaseolus calcaratus, 60 parts of black bean, 40 parts of mung bean, 40 parts of soybean, 50 parts of Chinese yam, 30 parts of lotus seed, 30 parts of kudzu root, 25 parts of coix seed, 25 parts of hawthorn, 20 parts of poria cocos, 15 parts of cassia seed, 15 parts of rhizoma polygonati, 10 parts of lily, 10 parts of kelp, 15 parts of black fungus, 20 parts of shepherd's purse, 10 parts of carrot, 20 parts of purslane, 10 parts of tea polyphenol and 10 parts of oyster powder.
The raw materials provided by the invention also comprise edible auxiliary materials which are used for preparing various types of foods. For example, it may be solid food, liquid food, gel food, fluid food, suspension food, etc.
The invention also provides a preparation method of the blood pressure lowering food, which comprises the following steps:
(a) weighing corn, buckwheat, red bean, black bean, mung bean, soybean and Chinese yam according to parts by weight, and grinding into powder to obtain grain powder;
(b) weighing lotus seeds, kudzuvine roots, coix seeds, hawthorn, poria cocos, cassia seeds, sealwort, lily and kelp in parts by weight, and crushing to obtain Chinese herbal medicine powder;
(c) weighing black fungus, shepherd's purse, carrot and purslane according to the weight parts, drying and crushing to obtain vegetable powder;
(d) mixing cereal powder, Chinese herbal medicine powder and vegetable powder uniformly to obtain the blood pressure lowering food.
As a preferred embodiment of the invention, the crushed particle size of each raw material is 80-120 meshes, and the particle size is moderate, so that the raw materials are beneficial to exerting the drug effect of each raw material medicine.
As an alternative embodiment of the present invention, the preparation method further comprises adding tea polyphenol and/or oyster powder in the step (d), and mixing uniformly.
As an alternative embodiment of the present invention, a sterilization treatment is also included.
The preparation method of the blood pressure lowering food provided by the invention has the advantages of simple process and convenience in operation, can furthest retain the drug effects of the raw materials, enables the food to have a good blood pressure lowering effect, and can be made into various types for convenient eating.
Example 1
The blood pressure lowering food provided in embodiment 1 comprises, by weight, 100 parts of corn, 200 parts of buckwheat, 60 parts of phaseolus calcaratus, 60 parts of black bean, 40 parts of mung bean, 40 parts of soybean, 50 parts of Chinese yam, 30 parts of lotus seed, 30 parts of kudzu root, 25 parts of coix seed, 25 parts of hawthorn, 20 parts of poria cocos, 15 parts of cassia seed, 15 parts of rhizoma polygonati, 10 parts of lily, 10 parts of kelp, 15 parts of black fungus, 20 parts of shepherd's purse, 10 parts of carrot and 20 parts of purslane.
The blood pressure lowering food provided in example 1 was prepared as follows:
(a) weighing corn, buckwheat, red bean, black bean, mung bean, soybean and Chinese yam according to parts by weight, and grinding into powder to obtain grain powder;
(b) weighing lotus seeds, kudzuvine roots, coix seeds, hawthorn, poria cocos, cassia seeds, sealwort, lily and kelp in parts by weight, and crushing to obtain Chinese herbal medicine powder;
(c) weighing black fungus, shepherd's purse, carrot and purslane according to the weight parts, drying and crushing to obtain vegetable powder;
(d) mixing cereal powder, Chinese herbal medicine powder and vegetable powder uniformly to obtain the blood pressure lowering food.
Wherein the crushed particle size of each raw material is 80-120 meshes.
Example 2
The blood pressure lowering food provided in embodiment 2 comprises, by weight, 80 parts of corn, 250 parts of buckwheat, 45 parts of phaseolus calcaratus, 75 parts of black beans, 30 parts of mung beans, 50 parts of soybeans, 35 parts of Chinese yams, 40 parts of lotus seeds, 20 parts of kudzu roots, 32 parts of coix seeds, 18 parts of hawthorn, 28 parts of poria cocos, 20 parts of cassia seeds, 10 parts of rhizoma polygonati, 5 parts of lily, 15 parts of kelp, 10 parts of black fungus, 28 parts of shepherd's purse, 5 parts of carrots and 28 parts of purslane.
The preparation method of the blood pressure lowering food of example 2 is the same as that of example 1.
Example 3
The blood pressure lowering food provided in embodiment 3 comprises, by weight, 120 parts of corn, 150 parts of buckwheat, 75 parts of phaseolus calcaratus, 45 parts of black bean, 50 parts of mung bean, 30 parts of soybean, 65 parts of Chinese yam, 20 parts of lotus seed, 40 parts of kudzu root, 18 parts of coix seed, 32 parts of hawthorn, 12 parts of poria cocos, 10 parts of cassia seed, 20 parts of rhizoma polygonati, 15 parts of lily, 5 parts of kelp, 20 parts of black fungus, 12 parts of shepherd's purse, 15 parts of carrot and 12 parts of purslane.
The preparation method of the blood pressure lowering food of example 3 is the same as that of example 1.
Example 4
The blood pressure lowering food provided in embodiment 4 comprises, by weight, 90 parts of corn, 220 parts of buckwheat, 50 parts of phaseolus calcaratus, 70 parts of black beans, 35 parts of mung beans, 45 parts of soybeans, 40 parts of Chinese yams, 35 parts of lotus seeds, 25 parts of kudzu roots, 30 parts of semen coicis, 20 parts of hawthorn, 25 parts of poria cocos, 18 parts of semen cassiae, 12 parts of rhizoma polygonati, 8 parts of lily, 12 parts of kelp, 12 parts of black fungus, 25 parts of capsella bursa-pastoris, 8 parts of carrots, 25 parts of purslane and 15 parts of tea polyphenols.
The preparation method of the blood pressure lowering food of example 4 is the same as that of example 1, except that the grain powder, the Chinese herbal medicine powder, the vegetable powder and the tea polyphenol are uniformly mixed in the step (d), so that the blood pressure lowering food is obtained.
Example 5
The blood pressure lowering food provided in embodiment 5 comprises, by weight, 110 parts of corn, 180 parts of buckwheat, 70 parts of phaseolus calcaratus, 50 parts of black bean, 45 parts of mung bean, 35 parts of soybean, 60 parts of Chinese yam, 25 parts of lotus seed, 35 parts of kudzu root, 20 parts of coix seed, 30 parts of hawthorn, 15 parts of poria cocos, 12 parts of cassia seed, 18 parts of rhizoma polygonati, 12 parts of lily, 8 parts of kelp, 18 parts of black fungus, 15 parts of capsella bursa-pastoris, 12 parts of carrot, 15 parts of purslane and 15 parts of oyster powder.
The preparation method of the blood pressure lowering food of example 5 is the same as that of example 1, except that the grain powder, the Chinese herbal medicine powder, the vegetable powder and the oyster powder are uniformly mixed in the step (d), so that the blood pressure lowering food is obtained.
Example 6
The blood pressure lowering food provided in embodiment 6 is prepared from, by weight, 100 parts of corn, 200 parts of buckwheat, 60 parts of phaseolus calcaratus, 60 parts of black beans, 40 parts of mung beans, 40 parts of soybeans, 50 parts of Chinese yams, 30 parts of lotus seeds, 30 parts of kudzu roots, 25 parts of semen coicis, 25 parts of hawthorn, 20 parts of poria cocos, 15 parts of semen cassiae, 15 parts of rhizoma polygonati, 10 parts of lily, 10 parts of kelp, 15 parts of black fungus, 20 parts of capsella bursa-pastoris, 10 parts of carrots, 20 parts of purslane, 10 parts of tea polyphenols and 10 parts of oyster powder.
The preparation method of the blood pressure lowering food of example 6 is the same as that of example 1, except that the grain powder, the Chinese herbal medicine powder, the vegetable powder, the tea polyphenol and the oyster powder are uniformly mixed in the step (d), so that the blood pressure lowering food is obtained.
Example 7
The raw material composition of the blood pressure lowering food provided in example 7 was the same as in example 1, and the preparation method of the blood pressure lowering food provided in example 7 was the same as in example 1, except that the pulverized particle size of each raw material was 40 to 60 mesh.
Example 8
The raw material composition of the blood pressure lowering food provided in example 8 is the same as that of example 1, and the preparation method of the blood pressure lowering food provided in example 8 is the same as that of example 1, except that the crushed particle size of each raw material is 150-200 mesh.
Comparative example 1
The blood pressure lowering food provided in the comparative example 1 comprises, by weight, 50 parts of corn, 100 parts of buckwheat, 80 parts of phaseolus calcaratus, 80 parts of black bean, 80 parts of mung bean, 80 parts of soybean, 20 parts of Chinese yam, 10 parts of lotus seed, 10 parts of kudzu root, 15 parts of coix seed, 15 parts of hawthorn, 30 parts of poria cocos, 25 parts of cassia seed, 25 parts of rhizoma polygonati, 20 parts of lily, 20 parts of kelp, 25 parts of black fungus, 10 parts of shepherd's purse, 2 parts of carrot and 10 parts of purslane.
The preparation method of the blood pressure lowering food of comparative example 1 was the same as that of example 1.
Comparative example 2
The blood pressure lowering food provided in the comparative example 2 comprises, by weight, 150 parts of corn, 300 parts of buckwheat, 10 parts of phaseolus calcaratus, 10 parts of black bean, 10 parts of mung bean, 10 parts of soybean, 20 parts of Chinese yam, 10 parts of lotus seed, 10 parts of kudzu root, 15 parts of coix seed, 15 parts of hawthorn, 5 parts of poria cocos, 5 parts of cassia seed, 5 parts of rhizoma polygonati, 3 parts of lily, 3 parts of kelp, 30 parts of black fungus, 30 parts of shepherd's purse, 20 parts of carrot and 40 parts of purslane.
The preparation method of the blood pressure lowering food of comparative example 2 is the same as that of example 1.
Comparative example 3
The blood pressure lowering food provided in comparative example 3 is different from example 1 in that it does not contain poria cocos, cassia seed and polygonatum sibiricum.
The preparation method of the blood pressure lowering food of comparative example 3 is the same as that of example 1.
Comparative example 4
The blood pressure lowering food provided in comparative example 4 is different from example 1 in that black fungus, shepherd's purse, carrot and purslane are not included.
The preparation method of the blood pressure lowering food of comparative example 3 is the same as that of example 1.
Test example 1 the blood pressure lowering food of example 1 was subjected to animal tests
The blood pressure lowering food of example 1 was subjected to an animal test, and an animal function test, data processing, and result judgment were performed according to the specifications of "health food test and evaluation technical code (2003 edition)" of the Ministry of health.
40 renal vascular hypertension rats, half of male and female, weighing 260 +/-20 g, were selected and randomly divided into 4 groups, each group was fed with 10 of the blood pressure lowering foods of example 1, suspensions formed by adding water were fed to the low dose group, the medium dose group and the high dose group, the feeding amounts were 0.5g/kgBW, 1.0g/kgBW and 2.0g/kgBW, respectively, and the blank control group was fed with physiological saline of the same volume and fed once a day for four weeks. The hypotensive effect on rats is shown in table 1.
TABLE 1 hypotensive Effect on rats
Note: Δ compared to placebo, P < 0.05.
As can be seen from Table 1, the differences before the rat test between the dose groups and the blank control group are not significant (P > 0.05), i.e. the blood pressure of the rat before the test is not greatly different and is relatively balanced. After administration, the blood pressure of rats in the low-dose group, the medium-dose group and the high-dose group is obviously reduced (P is less than 0.05) compared with that of a blank control group, and therefore, the blood pressure reducing food provided by the invention has a good blood pressure reducing effect.
Test example 2 antihypertensive effect for hypertension patients
The test population: 100 patients with hypertension diagnosed by a hospital are randomly divided into a test group and a control group, wherein the test group comprises 24 male patients, 26 female patients, the average age of 45.49 +/-8.33 years and the average course (year) of disease of 4.76 +/-2.04, and the clinical symptoms are one or more of headache, dizziness, palpitation, insomnia, dysphoria, chest distress, hypodynamia and the like; 22 male cases and 28 female cases in the control group have the average age of 45.34 +/-8.67 years and the average course (year) of disease of 4.80 +/-2.08, and patients in the test group and the control group have no obvious difference in age, course and medication condition and are comparable. Before and after the test, the mental state, the sleep state, the diet state and the defecation state of the testee are not abnormal.
The experimental group took the blood pressure lowering food provided by the embodiments 1-5 of the invention, and took 50g once with warm water twice a day, and the control group took Jinglao ganoderma lucidum granules twice a day, once in one bag, and two months later, and observed and recorded the condition of the patients.
(1) Changes in blood pressure
After the test was started, blood pressure was measured 30 minutes after getting up every morning and the blood pressure was recorded, and the results are shown in table 2.
TABLE 2 blood pressure changes
As can be seen from Table 2, after the test group took the blood pressure lowering food provided by the invention, the reduction range of the systolic pressure and the diastolic pressure was respectively 13.6mmHg and 9.4mmHg, and the reduction rate of the systolic pressure and the diastolic pressure was respectively 8.97% and 9.53%, which is much higher than that of the control group, which indicates that the blood pressure lowering food provided by the invention has good blood pressure lowering effect.
(2) Improvement of clinical symptoms
The influence of each group on symptoms such as headache, dizziness, palpitation, insomnia, dysphoria and the like caused by hypertension after being taken is observed, and the test results are shown in table 3.
TABLE 3 improvement of clinical symptoms
As can be seen from Table 3, the blood pressure lowering food of the present invention has obvious improvement effect on symptoms such as headache, dizziness, palpitation, insomnia, dysphoria, etc. caused by hypertension, and has no adverse side effect in the test process, safety and no toxicity.
(3) Hypotensive effect
After three months, the patient is effective if the systolic pressure is < 140mmHg and the diastolic pressure is < 90mmHg, if the clinical symptoms are mostly gone, otherwise, they are ineffective. The hypotensive effect is shown in table 4.
TABLE 4 antihypertensive effect
| Group of | Number of examples | Effective (example) | Invalid (example) | Effective rate (%) |
| Test group | 50 | 42 | 8 | 84 |
| Control group | 50 | 22 | 28 | 44 |
As can be seen from table 4, compared with the control group, the effective rate of the test group taking the antihypertensive food of the present invention to the hypertensive patients reaches 84%, while the effective rate of the control group taking the commercially available antihypertensive food to the hypertensive patients is only 44%, which indicates that the antihypertensive food provided by the present invention has a good antihypertensive effect.
In conclusion, the blood pressure lowering food has good blood pressure lowering effect, and has obvious improvement effect on symptoms such as headache, dizziness, palpitation, insomnia, dysphoria and the like caused by hypertension.
The blood pressure lowering food can be taken with warm water, and the food can increase or decrease the food intake according to the symptoms of patients. When the food for reducing blood pressure provided by the invention is taken, the patient can also take the medicine for reducing blood pressure according to the physical condition of the patient.
Test example 3 antihypertensive effect for hypertension patients
The test population: 600 patients with hypertension diagnosed in a hospital have systolic pressure of 140-. The test groups 1 to 8 respectively take the blood pressure reducing foods provided by the examples 1 to 8, the control groups 1 to 4 respectively take the blood pressure reducing foods provided by the comparative examples 1 to 4 twice a day, 100g each time, warm boiled water for taking, after three months of continuous taking, if the systolic pressure of a patient is less than 140mmHg and the diastolic pressure is less than 90mmHg, the clinical symptoms are mostly disappeared and then the effect is marked, otherwise, the effect is marked. The hypotensive effect is shown in table 5.
TABLE 5 antihypertensive effect of each group
| Group of | Number of examples | Effective (example) | Invalid (example) | Effective rate (%) |
| Test group 1 | 50 | 42 | 8 | 84 |
| Test group 2 | 50 | 40 | 10 | 80 |
| Test group 3 | 50 | 41 | 9 | 82 |
| Test group 4 | 50 | 43 | 7 | 86 |
| Test group 5 | 50 | 40 | 10 | 80 |
| Test group 6 | 50 | 44 | 6 | 88 |
| Test group 7 | 50 | 40 | 10 | 80 |
| Test group 8 | 50 | 40 | 10 | 80 |
| Control group 1 | 50 | 32 | 18 | 64 |
| Control group 2 | 50 | 29 | 21 | 58 |
| Control group 3 | 50 | 28 | 22 | 56 |
| Control group 4 | 50 | 32 | 18 | 64 |
It can be seen from table 5 that the effective rate of lowering blood pressure of the test groups 1-8 using the blood pressure lowering food provided by the present invention is 80%, while the effective rate of lowering blood pressure of the control groups 1-4 is far lower than that of the test groups 1-8, so that the composition and proportion of the blood pressure lowering food have a great influence on the blood pressure lowering effect.
Moreover, as can be seen from table 5, the test group 5 added with tea polyphenol and oyster powder has better blood pressure lowering effect, the difference between the test groups 7 and 8 and the test group 1 lies in the different particle sizes of the particles, the effective blood pressure lowering rate of the test group 1 reaches 82%, which is higher than that of the test groups 7 and 8, and it can be seen that when the crushed particle sizes of the raw materials are 80-120 meshes, the particles have moderate sizes, and can better exert the drug effect, and the blood pressure lowering effect is better.
Specific clinical cases were:
case 1
Li Zeng, male, age 45, examined blood pressure 162/108mmHg in hospital, and was susceptible to dizziness and fatigue. After the blood pressure reducing food provided by the embodiment 1 of the invention is taken, the blood pressure is monitored every day during the taking period, the blood pressure is kept stably reduced, the blood pressure is recovered to be normal after 2 months, the blood pressure is basically kept stable, and the uncomfortable symptoms disappear.
Case 2
For a woman in 56 years old, dizziness often appears, insomnia, palpitation, aching pain all over the body and other symptoms are also accompanied, 153/96mmHg of blood pressure is measured, western medicines are taken to reduce the blood pressure, but the effect is not obvious, then the western medicines are stopped, the blood pressure reducing food provided by the embodiment 2 of the invention is taken, the blood pressure is monitored every day during the taking period, the blood pressure keeps stably reduced, after 3 months, the measured blood pressure is 120/81mmHg, the blood pressure is recovered to be normal, the uncomfortable symptoms disappear, and the physical condition is obviously improved.
Through years of tests and practices, the blood pressure reducing food provided by the invention has a good blood pressure reducing effect and has certain effects of reducing blood fat and blood sugar. The food for reducing blood pressure needs to be taken constantly, diet is controlled, overeating is avoided, blood pressure of a hypertensive patient is reduced obviously after the food is taken for 1 to 3 months under normal conditions, and symptoms such as headache, dizziness and the like caused by hypertension are improved obviously.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (12)
1. The blood pressure lowering food is characterized by comprising the following raw materials in parts by weight: 80-120 parts of corn, 150 parts of buckwheat, 250 parts of red bean, 45-75 parts of black bean, 30-50 parts of mung bean, 30-50 parts of soybean, 35-65 parts of Chinese yam, 20-40 parts of lotus seed, 20-40 parts of kudzu root, 18-32 parts of coix seed, 18-32 parts of hawthorn, 12-28 parts of poria cocos, 10-20 parts of cassia seed, 10-20 parts of rhizoma polygonati, 5-15 parts of lily, 5-15 parts of kelp, 10-20 parts of black fungus, 12-28 parts of shepherd's purse, 5-15 parts of carrot and 12-28 parts of purslane.
2. The blood pressure lowering food as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 90-110 parts of corn, 180-220 parts of buckwheat, 50-70 parts of phaseolus calcaratus, 50-70 parts of black bean, 35-45 parts of mung bean, 35-45 parts of soybean, 40-60 parts of Chinese yam, 25-35 parts of lotus seed, 25-35 parts of kudzu root, 20-30 parts of coix seed, 20-30 parts of hawthorn, 15-25 parts of poria cocos, 12-18 parts of cassia seed, 12-18 parts of rhizoma polygonati, 8-12 parts of lily, 8-12 parts of kelp, 12-18 parts of black fungus, 15-25 parts of shepherd's purse, 8-12 parts of carrot and 15-25 parts of purslane.
3. The blood pressure lowering food as claimed in claim 2, which is prepared from the following raw materials in parts by weight: 100 parts of corn, 200 parts of buckwheat, 60 parts of phaseolus calcaratus, 60 parts of black bean, 40 parts of mung bean, 40 parts of soybean, 50 parts of Chinese yam, 30 parts of lotus seed, 30 parts of kudzu root, 25 parts of coix seed, 25 parts of hawthorn, 20 parts of poria cocos, 15 parts of cassia seed, 15 parts of rhizoma polygonati, 10 parts of lily, 10 parts of kelp, 15 parts of black fungus, 20 parts of shepherd's purse, 10 parts of carrot and 20 parts of purslane.
4. The blood pressure-lowering food according to any one of claims 1 to 3, wherein the raw material further comprises 5 to 15 parts by weight of tea polyphenol.
5. The blood pressure lowering food of claim 4, wherein the raw material further comprises 8 to 12 parts by weight of tea polyphenol.
6. The blood pressure lowering food according to any one of claims 1 to 3, wherein the raw material further comprises 5 to 15 parts by weight of oyster powder.
7. The blood pressure lowering food according to claim 6, wherein the raw material further comprises 8 to 12 parts by weight of oyster powder.
8. The blood pressure lowering food according to any one of claims 1 to 3, wherein the raw material further comprises an edible auxiliary material.
9. The method for preparing a blood pressure lowering food according to any one of claims 1 to 8, comprising the steps of:
(a) weighing corn, buckwheat, red bean, black bean, mung bean, soybean and Chinese yam according to parts by weight, and grinding into powder to obtain grain powder;
(b) weighing lotus seeds, kudzuvine roots, coix seeds, hawthorn, poria cocos, cassia seeds, sealwort, lily and kelp in parts by weight, and crushing to obtain Chinese herbal medicine powder;
(c) weighing black fungus, shepherd's purse, carrot and purslane according to the weight parts, drying and crushing to obtain vegetable powder;
(d) mixing cereal powder, Chinese herbal medicine powder and vegetable powder uniformly to obtain the blood pressure lowering food.
10. The method according to claim 9, wherein the pulverized particle size of each raw material is 80 to 120 mesh.
11. The method according to claim 9 or 10, further comprising adding tea polyphenol and/or oyster powder in the step (d) and mixing them uniformly.
12. The method of claim 9, further comprising a sterilization process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710560339.0A CN107212402B (en) | 2017-07-11 | 2017-07-11 | Blood pressure lowering food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710560339.0A CN107212402B (en) | 2017-07-11 | 2017-07-11 | Blood pressure lowering food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107212402A CN107212402A (en) | 2017-09-29 |
| CN107212402B true CN107212402B (en) | 2021-03-12 |
Family
ID=59953052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710560339.0A Active CN107212402B (en) | 2017-07-11 | 2017-07-11 | Blood pressure lowering food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212402B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308612A (en) * | 2018-03-21 | 2018-07-24 | 四川群丰生物科技有限公司 | A kind of multi-functional meal replacement powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392971A (en) * | 2013-06-21 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Flour special for high blood pressure group and its preparation method |
| CN104855802A (en) * | 2015-06-13 | 2015-08-26 | 张现民 | Diet therapy nutritional porridge powder and preparation method thereof |
| CN105685818A (en) * | 2016-01-26 | 2016-06-22 | 福建古瑞森生物科技有限公司 | Food composition suitable for hypertension hyperlipidemia hyperglycemia population and preparation method thereof |
| CN106307001A (en) * | 2016-08-20 | 2017-01-11 | 林力 | Dietary therapeutic cereal meal with high blood sugar, high blood pressure and high blood lipid-eliminating and blood lipid-lowering efficacy |
-
2017
- 2017-07-11 CN CN201710560339.0A patent/CN107212402B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392971A (en) * | 2013-06-21 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Flour special for high blood pressure group and its preparation method |
| CN104855802A (en) * | 2015-06-13 | 2015-08-26 | 张现民 | Diet therapy nutritional porridge powder and preparation method thereof |
| CN105685818A (en) * | 2016-01-26 | 2016-06-22 | 福建古瑞森生物科技有限公司 | Food composition suitable for hypertension hyperlipidemia hyperglycemia population and preparation method thereof |
| CN106307001A (en) * | 2016-08-20 | 2017-01-11 | 林力 | Dietary therapeutic cereal meal with high blood sugar, high blood pressure and high blood lipid-eliminating and blood lipid-lowering efficacy |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107212402A (en) | 2017-09-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101695376B (en) | Health-care food for preventing diabetes | |
| CN103749816B (en) | Lotus leaf bitter gourd lipid-lowering health-care tea and preparation method thereof | |
| CN107259571A (en) | One kind is for canteen thing and preparation method thereof | |
| CN104799146A (en) | Functional nutritional good composition for improving sub-health and preparation method thereof | |
| CN103146559A (en) | Nutritive health-care wine and preparation method thereof | |
| CN104642654A (en) | Health tea for controlling body weight, reducing uric acid and reducing hypertension, hyperglycemia and hyperlipemia | |
| CN107114663A (en) | A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof | |
| CN110051815A (en) | A kind of auxiliary hyperglycemic food ball and preparation method thereof | |
| CN105124605A (en) | Health care chewable tablet and preparation method thereof | |
| CN107373672A (en) | A kind of irregular menstruation women tailored version clinical nutrition formula and preparation method thereof | |
| CN112618691A (en) | Traditional Chinese medicine composition with qi and blood tonifying effect and preparation method and application thereof | |
| CN112546167A (en) | Traditional Chinese medicine composition with spleen invigorating and dampness removing functions and preparation method and application thereof | |
| CN106418501A (en) | Healthcare food with weight reducing function | |
| CN103652926A (en) | Food composition for tumor patients | |
| KR20090127970A (en) | Uncooked food pill and its manufacturing process | |
| CN110583974A (en) | Slimming whole grain nutritional and healthy meal replacement food and preparation method thereof | |
| CN103462020A (en) | Natural nutrient capable of inhibiting harm of heavy metal and pesticide residue | |
| CN111184176A (en) | Instant health food composition for nine different constitutions based on theory of constitutions | |
| CN104814086A (en) | Functional pastry based on sweet potatoes and preparation method thereof | |
| CN102511876B (en) | Hawthorn red jujube thick syrup and production process thereof | |
| CN107212402B (en) | Blood pressure lowering food and preparation method thereof | |
| CN111249410A (en) | Medicated diet beverage for protecting liver, removing toxicity, discharging fat, preventing and treating liver injury and recovering liver function | |
| CN105994840A (en) | Antihypertensive health-care tea containing dendrobium officinale and preparation method of tea | |
| CN110638038A (en) | Medical formula nutritional meal replacement powder for controlling hyperglycemia and preparation method thereof | |
| CN107397163B (en) | Instant food suitable for obese people and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |